Introduction
Cheesy Beef and Veggie Casserole is a hearty, comforting dish that combines seasoned ground beef, fresh vegetables, and melted cheese in a single baked dish. Perfect for weeknight dinners or meal prep, it’s easy to make, filling, and packed with flavor.
Ingredients
1 lb ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup diced bell peppers (any color)
1 cup chopped broccoli or zucchini
1 can (14.5 oz) diced tomatoes, drained
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 cups cooked pasta (elbow macaroni, penne, or rotini)
1½ cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
Optional:
Fresh parsley for garnish
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until soft.
Add ground beef and cook until browned. Drain excess fat.
Stir in bell peppers, broccoli (or zucchini), diced tomatoes, salt, pepper, and Italian seasoning. Cook for 3–4 minutes until vegetables are slightly tender.
Add cooked pasta to the skillet and stir to combine.
Stir in milk and half of the cheddar cheese. Mix until creamy.
Transfer mixture to prepared baking dish. Top with remaining cheddar and Parmesan cheese.
Bake for 20–25 minutes, until cheese is melted and bubbly.
Let cool 5 minutes before serving. Garnish with parsley if desired.
Description
This casserole is creamy, cheesy, and full of flavorful vegetables and seasoned beef. The melted cheese on top creates a golden, gooey layer while the pasta and vegetables underneath remain tender. It’s a complete, satisfying meal in one dish.
Tips
Use slightly undercooked pasta to avoid mushiness.
Chop vegetables evenly for uniform cooking.
Use sharp cheddar for extra flavor.
Cover with foil for the first 15 minutes to prevent cheese from burning.
Serve with a side salad or garlic bread.
Variations
Spicy Version: Add chili flakes or diced jalapeños.
Vegetarian: Replace beef with beans or lentils.
Different Cheeses: Mix mozzarella, Monterey Jack, or pepper jack.
Low-Carb: Replace pasta with cauliflower rice or spiralized zucchini.
Make-Ahead: Assemble and refrigerate overnight; bake the next day.
Correction
If casserole is watery:
Reduce milk slightly or cook uncovered for the last 5–10 minutes.
If cheese burns:
Cover loosely with foil next time.
If vegetables are undercooked:
Pre-cook vegetables for 2–3 minutes before mixing with pasta.
Enjoy
Serve Cheesy Beef and Veggie Casserole warm as a complete, hearty meal. It’s perfect for family dinners, meal prep, or anytime you want comfort food in a single dish.